I’ve always loved Red Velvet, mostly because cream cheese icing is my reason for living. After a bit of experimenting I’ve found a recipe that produces really yummy cake to go underneath the icing.
- 2 1/3 cups flour
- 3 tablespoons cocoa
- pinch salt
- 1 tsp bicarb
- 1 tsp baking powder
- 1 1/4 cup sugar
- 3/4 cup canola oil, or half oil half melted butter
- 2 eggs
- 1 cup buttermilk (I’ve never tried this, but apparently if you don’t have buttermilk you can add a tablespoon of lemon juice to a cup of milk and get the same effect…)
- 2 tsps white vinegar
- 40 ml red food colouring
Heat oven to 180 degrees. Line 1 and a half muffins trays – I like to make the cups quite full, you can always do fewer or more based on what size cup cakes you want.
Sift all dry ingredients together, and mix well to ensure cocoa is evenly distributed. In a separate bowl (or electric mixer) beat all liquid ingredients. Make a well in the centre of the dry ingredients and pour wet ingredients into it. Stir, but only until everything is just combined. Do not beat.
Scoop mixture into cup cake pans and bake for 20 minutes. Check by inserting a skewer to the centre of a few cup cakes. If it comes out clean, they are ready. If not, leave for a few more minutes but don’t over bake!
Cream Cheese Icing
- 250gr cream cheese
- 125gr butter
- 4 cups of icing sugar
- few drops vanilla
Beat the cream cheese and butter together until smooth. Add the icing sugar 1 cup at a time (sift first) and beat. Check consistency – keep adding until it is firm enough for you. Once ready, scoop into a piping bag, and ice your cup cakes. I’m useless at this part, but I’m sure you will do great!